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Chimichurri Sauce Recipe

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4.3 from 12 reviews

This vibrant Chimichurri Sauce is a fresh and zesty condiment originating from Argentina, perfect for enhancing grilled meats, vegetables, or as a flavorful dipping sauce. Made with fresh parsley, oregano, garlic, shallots, and a blend of olive oil and red wine vinegar, it delivers a bright herbaceous flavor with a hint of heat from red pepper flakes. Ready in just 5 minutes, this versatile sauce is a staple for any kitchen.

Ingredients

Herbs and Aromatics

  • 1 small shallot, cut into wedges
  • ¾ cup fresh flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 tablespoon fresh oregano leaves

Seasonings

  • ¾ teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon red pepper flakes

Liquids

  • ¾ cup extra-virgin olive oil
  • ¼ cup red wine vinegar

Instructions

  1. Pulse the ingredients: Add the shallot, parsley, garlic, oregano, kosher salt, and freshly cracked black pepper to a food processor. Pulse the mixture a few times until the ingredients are well combined but still retain a slightly chunky texture, ensuring the sauce has a rustic consistency.
  2. Stir and serve: Transfer the mixture from the food processor into a small bowl. Add the extra-virgin olive oil, red wine vinegar, and red pepper flakes. Stir thoroughly to combine all the flavors evenly. Adjust seasoning with additional salt if desired.
  3. Store properly: Place the chimichurri sauce in an airtight container and refrigerate. It can be stored for up to two weeks, allowing the flavors to meld further over time. Bring to room temperature before serving for optimal flavor.

Notes

  • For best results, use fresh herbs and high-quality extra-virgin olive oil.
  • The sauce can be made a day ahead to allow the flavors to deepen.
  • Adjust the amount of red pepper flakes to control the heat level.
  • Chimichurri pairs exceptionally well with grilled steak, chicken, roasted vegetables, or as a marinade.
  • If you prefer a smoother sauce, pulse longer until desired texture is achieved.

Find it online: https://marthatasty.com/chimichurri-sauce-recipe/